MAKE AHEAD BREAKFAST EGG CUPS (QUICK & HEALTHY)

MAKE AHEAD BREAKFAST EGG CUPS ARE THE PERFECT OPTION FOR A HEALTHY BREAKFAST ON THE GO. MAKE BREAKFAST FOR THE FAMILY IN 30 MINUTES!

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MAKE AHEAD BREAKFAST IS QUICK AND EASY

Mornings can be tough, especially when everyone in the house needs to be somewhere early! During the week, we tend to lean towards “grab and go” type breakfast foods so we can eat in the car on our way to our destination. Sometimes I like to make muffins or breads, and other times we will grab waffles or a banana.

Fast forward to late summer, when our chickens began laying eggs. We were eating omelettes on the weekends and baking plenty, but we just couldn’t keep up with all of the eggs that our chickens were producing.

We wanted to eat more eggs, but cooking them on our way out the door in the morning just wasn’t working for us. Plus I ended up with many car omelettes that were super messy.

Then I remembered, years ago I used to make a crustless quiche … but what if I were to cook it in muffin pans. Now we’ve made 12 make ahead breakfast egg cups in just over 30 minutes! A great way to use up a dozen eggs at a time, and use some of the veggies in our house too. All while eating healthy on the go.

These little-sized breakfasts are just perfect for travel, far less messy in the car and healthier too!

WHAT TO DO WITH ALL THOSE FRESH EGGS?

Each of our chickens generally lays one egg per day, leaving us with nearly three dozen fresh eggs per week! Despite all of my baking and weekend breakfast making, eggs were piling up in our fridge.

Fresh eggs can last a surprisingly long time unwashed in the refrigerator, but we still needed to come up with a way to get these healthy eggs into our diets every day.

Although I do primarily eat a plant-based diet, I have chosen to eat eggs from our chickens because our girls are healthy, happy and just plain spoiled.

USE INGREDIENTS THAT YOU’VE GOT!

One of my favorite things about this recipe is how easily customizable it can be. Have one random ripe tomato that needs to be used? Throw it in! Make ahead breakfast egg cups are an easy way to use vegetables that are in need of being used ASAP.

We like to freeze most of our garden veggies, so sometimes our freezer stock gets a little out of hand. We can grab a couple of handfuls of any veggies and throw them into this recipe, which changes up the recipe from week to week.

To make the recipe pictured here, I used broccoli florets that were taking up too much space in our freezer. We also used some frozen peppers from our summer garden. Freezing garden veggies is a quick and simple way to preserve farm to table goods in minutes.

DIFFERENT MAKE AHEAD BREAKFAST RECIPE IDEAS

• Greek: add chopped spinach, feta and olives
• Western: tomato, mushroom, cheese, onion, peppers
• Plain: just eggs and cheese
• Meat: add bacon or sausage to your favorite veggies, or just meat and eggs

TOOLS AND INGREDIENTS USED FOR MAKE AHEAD BREAKFAST EGG CUPS

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

• Baking Cups: Not long ago, I switched over to reusable baking cups in an effort to reduce waste and have really been loving them. They are easy to use and generally don’t stick as long as you don’t let the food cool in them. It’s best to remove the food after about 15 minutes.
• Muffin Pan: Most of our cookie sheets are by this company, and the quality is excellent.
• Mini Food Processor: This is optional, but there are some vegetables that I like to puree and add to our breakfast egg cups to sneak extra veggies into our kids (such as peppers). We also use this miniature food processor for other meals when certain veggies need to be hidden.
• Mixing Bowl
• Whisk
• 12 eggs
• Pepper (we used one large Bell)
• 1 C Kale
• 1 C Broccoli Florets
• Sprinkle of Shredded Mozzarella

THE RECIPE

• Preheat the oven to 350 degrees F.
• Chop vegetables into small pieces, or puree in a food processor.
• In a large bowl, add vegetables and 12 eggs.
• Mix very well.
• Pour mixture into baking cups.
• Sprinkle shredded Mozzarella over top.
• Cook for about 30 minutes, until egg is cooked through.

PRINTABLE MAKE AHEAD BREAKFAST EGG CUPS RECIPE CARD

STORAGE OF MAKE AHEAD BREAKFAST EGG CUPS

Each morning, I generally take two of these with me in the car. They are healthy, filling and far less messy than my car-omelettes. At Simply Rooted Farmhouse, Sunday is usually one of my heavier cooking days. This is when I like to make our breakfast egg cups for the next few days, using up any leftover veggies that need to get used ASAP.

Are these kid approved? Well, once our kids realized these weren’t in fact actual muffins, they really liked them!

I have a general rule for leftovers, that on the third day in the fridge they either need to get eaten or frozen. That being said, if you have leftover breakfast egg cups in our fridge, just pop them in the freezer. We like to wrap egg cups tightly before freezing, then put them in the fridge overnight to thaw or simply zap them in the microwave and you will be good to go.

If you’re like me and you don’t love cooking, these make ahead breakfasts are the ultimate time saver. Providing a healthy on the go option to our families in just over 30 minutes, while still leaving you with time to play outside, these egg cups are a success!

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